Saturdays with Sarah: Go-To Meals, Part 5

Happy Saturday!

Today I’m going to share with you a delicious gluten-free “go-to” meal.  A lot of people are trying to go gluten-free these days, and this meal is an excellent option.

Meal 5:  Quinoa and Vegetable Salad

One thing I really love about this meal is it can serve as an excellent side dish to a fish fillet, for example, or it could serve as a meal all on its own.

What You’ll Need:

• 1 cup uncooked quinoa, red or white
• 2 cups vegetable or chicken stock
• 1/4 cup feta cheese
• 1/4 cup light roasted garlic balsamic dressing
• 1 cucumber, diced
• 1 red bell pepper, diced
• 2 green onions, chopped
• 1/4 cup fresh parsley, chopped
• oregano (no measurement specifically, I just sprinkle in a little bit for flavor)

Here’s a picture of my ingredients in case you want to buy the same thing.

Ingredients

Cooking:

1. Combine the 1 cup quinoa and 2 cups stock into a medium size pot (add a pinch of salt so the quinoa won’t stick)
2. Cover the pot and bring quinoa to a boil
3. Once boiling, turn heat down to medium-low and let simmer for around 18 to 20 minutes, or until all the liquid is absorbed (remain covered)
4. While quinoa is cooking, chop and dice your vegetables and combine in a large bowl
5. Add cheese and herbs to the vegetable mixture
6. Once quinoa is cooked, combine cooked quinoa in the bowl and mix thoroughly
7. Pour dressing over the quinoa/veggie mixture

Here’s a picture of the finished product!

Completed Quinoa and Vegetable Salad

The beauty about this dish is that you can eat it hot immediately after you make it, but it’s also great when it’s cold and freshly chilled from the refrigerator.

Gluten free, healthy, lasts for multiple meals, wonderfully flavorful…what more could you ask for?!   Let me know what you think when you try it!

See you next Saturday,

Sarah

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Category: CONTRIBUTORS, Featured Articles, Healthy Eating